Yeasts : Genomics, Biotechnology and Health Benefits / Somboon Tanasupawat, editor.

Format:

Book

Contributor:

Tanasupawat, Somboon, editor.

Series:

Microbiology research advances series.

Microbiology Research Advances Series

Language:

English

Subjects (All):

Yeast fungi--Biotechnology.

Yeast fungi.

Physical Description:

1 online resource (339 pages)

Edition:

First edition.

Place of Publication:

New York : Nova Science Publishers, Inc., [2024]

Summary:

Yeast, with its roots in taxonomy and ecology, has become a crucial element in modern biotechnology. It offers profound insights into genetic diversity and ecological roles. This book explores yeast's lasting importance and its significant impact across various scientific disciplines and societal contexts. Yeast serves as a catalyst for scientific innovation and contributes to sustainable advancements in biotechnology and beyond. The importance of yeast is multifaceted. In taxonomy and ecology, yeast is vital for understanding industrial yeast taxonomy, distribution, and ecological adaptations. Genomic analysis of yeast provides critical insights, with practical applications such as astaxanthin production. In biotechnology, yeast is essential for producing alcoholic beverages. It is involved in traditional fermentation processes and the sensory complexities of these beverages. Yeast also offers potential health benefits associated with moderate alcohol consumption and has a significant influence on Asian alcoholic beverages. Additionally, yeast plays a crucial role in the production of amino acids, lipid synthesis for biofuels and cosmetics, and the use of yeast beta-glucan in cosmeceuticals. Yeast significantly contributes to health-focused foods by providing nutritional benefits in bread and baking and acting as probiotics in fermented foods. Its role is especially notable in Japanese fermented foods. In agriculture, yeast is used in animal feed additives and demonstrates biocontrol potential. Its bioactive compounds effectively mitigate plant diseases and enhance crop yield, highlighting its importance in sustainable agricultural practices.

Contents:

Intro

Contents

Preface

About the Editors

Section 1. Taxonomy and Ecology

Chapter 1

Taxonomy and Distribution of Industrial Yeasts

Abstract

1. Introduction

2. Isolation and Distribution of Yeasts for Industrial Applications

3. Species Recognition: Identification and Delineation

3.1. Identification by Genetic Marker: D1/D2 Domain and Other DNA Markers

3.2. Identification by Whole Genome Sequencing

3.3. Identification by MULDI-TOF MS

Conclusion

References

Chapter 2

Yeasts Associated with Animals and Their Applications

2. Isolation and Identification of Yeast Strains

3. Diversity of Yeast Associated with Animals

3.1. Yeasts Associated with Herbivore Animals

3.2. Yeasts Associated with Gut of Insect

4. Applications of Yeast Associated Animals

4.1. Probiotic Yeasts

4.2. Xylose Utilization Yeasts

4.3. Products from Yeast Associated Animals

Section 2. Genomics

Chapter 3

Yeast Genome Analysis and Its Applications

2. The Beginning of Genome Analysis in Yeasts

3. Technological Advancements in Yeast Genome Sequencing

4. The Overview Pipeline of Yeast Genome Analysis

5. The Recent Bioinformatic Tools for Genome Analysis

6. Online Database Developed for Yeast Genome Analysis

7. Exploring the Applications and Impact of Yeast Genomics

7.1 Advancements in Taxonomy through Genomic Analyses

7.2. Yeast Genome Analysis and Human Health

7.3. Yeast Genome Analysis and Bioenergy Production

7.4. Yeast Genome Analysis and Other Valuable Metabolites Production

Chapter 4

Astaxanthin Producing Yeasts: Production and Genomic Analysis

2. Structure of Astaxanthin

3. The Biosynthetic Pathway of Astaxanthin.

4. Astaxanthin and Others Carotenoid Producers

5. Biochemistry of Astaxanthin

6. Genomic-Assisted Tools

7. Health-Promoting Effects and Biological Activity

7.1. Antioxidant Effects

7.2. Anti-Lipid Peroxidation Activity

7.3. Anti-Inflammation

7.4. Anti-Diabetic Activity

7.5. Anticancer Activity

7.6. Immunomodulation

8. Safety and Dose of Astaxanthin

9. Trends and Perspectives

Section 3. Biotechnology

Chapter 5

Yeasts in Alcoholic Beverages and Their Benefits

2. Characteristics and Contributions of S. cerevisiae in Alcoholic Beverages

3. Diversity and Dynamics of Non-Saccharomyces Yeast in Alcoholic Beverages

3.1. Aroma and Flavor Contributions of Non-Saccharomyces Yeast

3.2. The Interaction of Non-Saccharomyces and S. cerevisiae during Co-Fermentation

3.3. The Application of Non-Saccharomyces Yeast in Co-Fermentations with Saccharomyces cerevisiae to Improve the Quality of Alcoholic Beverages

4. An Overview of Sugar Metabolic Respiration and Fermentation

4.1. Metabolic Pathway of Yeast Fermentation

5. Enhancing Ethanol Production in S. cerevisiae through the Crabtree Effect

6. Comparative Genomic Analysis of Wine Yeast vs. Laboratory Strains

7. The Improvement of Ethanol Production by Metabolic Engineering Approach in S. cerevisiae

8. Role of Yeast in Alcoholic Flavor Profiles

8.1. The Flavor-Active Substances Produced by Yeast

8.1.1. Ester

8.1.2. Organic Acid

8.1.3. Vicinal diketones

8.1.4. Higher Alcohol

8.1.5. Phenolic Compound

8.1.6. Sulfur‐Containing Molecule

9. Beneficial Effect of Yeast Metabolic Products in Alcohol Fermentation on Human Health

Chapter 6

Yeast Distribution and Its Applications in Asian Alcoholic Beverages

1. Introduction.

2. Diversity of Yeast Related to Asian Alcoholic Beverages

3. Starter Cultures Used in Asian Alcoholic Beverages

4. Yeast Interaction between Yeasts and Other Microbes during Alcoholic Beverage Production

5. Asian Alcoholic Beverages and Health Benefits

5.1. Baijiu

5.2. Makgeolli

5.3. Sake

5.4. Sato

5.5. Fruit Wine

5.6. Toddy

Chapter 7

Branched-Chain Amino Acid (BCAA) and Fusel Alcohol Production from the Yeast Saccharomyces cerevisiae and Its Applications

2. The Industrial Importance of BCAAs and Fusel Alcohols

3. Metabolism of BCAAs and Fusel Alcohols

3.1. Biosynthesis of BCAAs and Fusel Alcohols

3.2. Regulation of BCAA and Fusel Alcohol Biosynthesis

4. BCAA and Fusel Alcohol Overproduction Strategies

4.1. Overproduction of BCAAs from S. cerevisiae

4.2. Metabolic Engineering to Overproduce Fusel Alcohols from S. cerevisiae

5. Example of Industrial Impacts Overproduction Strain of S. cerevisiae

Chapter 8

Oleaginous Yeasts of Diverse Origin and Their Applications

2. Isolation and Screening Approaches

2.1. Isolation Approaches

2.2. Screening Approaches

3. Oleaginous Yeasts from Diverse Origins

4. Application of Omics Technology in Oleaginous Yeast

5. Current and Future Trends in Yeast Oil Application

5.1. Sustainable Biodiesel Production

5.2. Nutritional Fatty Acid Production

5.3. Cocoa Butter Substitutes

Chapter 9

Cosmeceutical Applications of the Yeast Beta-Glucan and Its Beneficial Skin Effects

2. Structure of Skin

3. Beta-Glucans Structure and Features

4. Beneficial Feature of BG for Skin

4.1. Antioxidant

4.2. Immunomodulation

4.2.1. Skin Cancer Prevention.

4.3. Wound Healing and Tissue Repair

4.3.1. Capacity for Wound Healing

4.3.2. BG in Wound Dressings

4.4. Anti-Aging

5. β-Glucans as a Potential Ingredient

Section 4. Yeasts in Foods and Health Benefits

Chapter 10

Yeasts in Bread and Baking Products and Their Nutritional and Health Benefits

2. Microbiology of Bread-Making

2.1. Role of Yeast

2.1.1. Gas Production

2.1.2. Dough Rheology

2.1.3. Taste and Flavor Production

2.2. Desirable Baking Properties of Yeast

2.2.1. Adaptation to Carbon Sources

2.2.2. Freeze-Thaw Stress Tolerance

2.2.3. Osmotic Pressure

2.2.4. Tolerance to Acid

3. World Breadmaking Products

4. Improving Nutritional and Innovative Breadmaking Products

4.1. Consumer Preferences and Market Trends

4.2. Improvement in Bread Quality with Non-Conventional Ingredients

4.3. Yeast Strains or Combinations in Dough Starters

4.4. Fat Reduction

4.5. Salt Reduction

4.6. Reducing Sugars, Increasing Micronutrients and High Fiber Content

4.7. High-Quality Protein, Vitamins, and Minerals in Bread

5. Impact of Innovative Baking Products on Health Benefits

5.1. Antioxidant Activity

5.2. Promoting Digestive Health

5.3. Stress Reduction

5.4. Anti-Obesity Action

5.5. Aiding the Immune System

5.6. Decreasing the Cancer Risk

5.7. Products for Food Intolerance

Chapter 11

Yeasts in Fermented Foods, Probiotic Yeasts and Their Benefits

2. Diversity of Yeasts Distributed in Fermented Foods

3. Metabolites Produced by Yeasts and Their Roles in Fermented Foods

3.1. Hydrolytic Enzymes

3.2. Organic Acids

3.3. Flavor and Aroma Compounds

3.4. Improvement of Nutrient Bioavailability

3.5. Toxin Decontamination.

4. Probiotic Yeast

4.1. Probiotic Yeast Species

4.2. The Probiotic Yeast Mechanism

5. Implementation of Probiotic Yeasts in Food and Humans

Chapter 12

Yeasts in Japanese Fermented Foods, Sake Brewing and Health Benefits

1. Introduction (Japanese Fermented Foods)

2. Miso (Japanese Fermented Soy Paste)

2.1. Process of production

2.2. Microorganisms

3. Shoyu (Japanese Fermented Soy Bean)

3.1. Process of Production

3.2. Microorganisms

4. Nukazuke (Japanese Pickles Fermented In Rice Bran)

4.1. Process of Production

4.2. Microorganisms

5. Application of Yeasts

5.1. Seasoning

5.2. Modification of Flavor of Natto (Fermented Soy Bean)

6. Sake Brewing

6.1. Outline of Sake Brewing

6.2. Mother Culture (Shubo)

6.3. Main mash (Moromi)

6.4. Sake Yeast

7. Health Benefits

7.1. Yeast as a Nutrient Source and Seasonings

7.2. Improvement of the Intestinal Environment

7.3. Antioxidant Effect

Section 5. Agriculture and Biocontrol Yeasts

Chapter 13

Yeast and Yeast Derivatives in Feed Additives as a Source of Bioactive Components in Animal Nutrition

1.1. Saccharomyces cerevisiae var. cerevisiae

1.2. Saccharomyces cerevisiae var. boulardii

1.3. Cyberlindnera jadinii

1.4. Kluyveromyces marxianus

1.5. Blastobotrys adeninivorans

1.6. Wickerhamomyces anomalus

2. Yeast Products In Animal Feed

2.1. Viable Yeast

2.2. Yeast Cell Wall: Mannan-Oligosaccharides and β-Glucans

2.3. Yeast Culture (Yeast Cells and Fermented Metabolites)

2.3.1. Yeast Culture

2.3.2. Hydrolyzed Yeast

2.4. Special Yeast Products in Feed Industry

2.4.1. Selenium Yeast

2.4.2. Phaffia Yeast

3. Yeast Probiotic and Yeast Products in Enhancing Animal Feed Utilization and Performance.

3.1. Effects of Yeast on Swine.

Notes:

Includes bibliographical references and index.

Description based on publisher supplied metadata and other sources.

Description based on print version record.

ISBN:

979-88-95300-25-1